Quick Curried Couscous Skillet

Apricots and goat cheese add panache to this speedy dish.


  • 1 1/2 cups (375 mL) sugar snap peas
  • 1/2 small red onion
  • 1/2 cup (125 mL) dried apricots
  • 1   orange
  • 1 1-in (2.5 cm) piece peeled fresh gingerroot
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) curry powder
  • 1 1/4 cup (300 mL) low-sodium vegetable broth
  • 1 cup (250 mL) uncooked whole-wheat couscous
  • 1/2 cup (125 mL) loosely packed fresh cilantro, divided
  • 1   lemon
  • 1/2 cup (125 mL) sliced almonds, toasted, divided (see Cook'’s Tip)
  • 2 oz (60 g) goat cheese, crumbled
  •  Grilled Pita Wedges (optional, see Cook'’s Tip)


  1. Trim peas and cut in half on a bias using Santoku Knife; coarsely chop onion and cut apricots into strips. Zest orange to measure 1 tbsp (15 mL) and grate ginger to measure 2 tsp (10 mL) using Microplane® Zester; set zest aside.

  2. Heat oil in (12-in./30-cm) Skillet over medium heat 1–-3 minutes or until shimmering. Add peas, onion and apricots. Cook 1-–2 minutes or until onion is translucent, stirring frequently. Stir in ginger, curry powder and salt. Cook 10–-20 seconds or until fragrant.

  3. Stir broth and orange zest into Skillet. Bring to a boil; remove Skillet from heat and stir in couscous. Cover and let stand 5 minutes. Meanwhile, coarsely chop cilantro and juice lemon using Juicer to measure 1 tbsp (15 mL). Add half of the cilantro, lemon juice and half of the almonds to Skillet.

  4. Stir couscous mixture using Small Mix ‘N Scraper®. Divide couscous among serving plates and top with goat cheese, remaining cilantro and remaining almonds. Serve with Grilled Pita Wedges, if desired.


  • 5 cups (1.25 L)
    4  servings of 1 1/4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 10 g, Protein 14 g

Cook's Tips:

To make Grilled Pita Wedges, heat Grill Pan over medium heat 5 minutes. Spray one side of three (6-in./15-cm) flat pita bread rounds (without pockets) with vegetable oil using Kitchen Spritzer. Place one pita into pan, oil side down. Cook 1 minute per side or until grill marks appear; set aside and keep warm. Repeat with remaining pitas. Cut each pita into eight wedges.

To toast almonds, place almonds in Large Micro-Cooker®. Microwave, uncovered, on HIGH 2–-3 minutes or until toasted, stirring every 30 seconds.


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